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CAPPELLO’S, GLUTEN FREE FETTUCINE, RETAIL
Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.
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CAPPELLO’S, GLUTEN FREE GNOCCHI, RETAIL
In Argentina, people eat gnocchi on the 29th of every month for good luck. Here in Denver at Cappello’s, we do the same. But we also eat them on the other days of the month. Because we believe in spoiling ourselves. A bowl of these fresh pillowy dumplings sauteed in our favorite sauce is like giving our taste buds a light touch massage. Made with just five simple ingredients: organic potato flakes, almond flour, cage-free eggs, tapioca flour and sea salt. Or six if you count our own specially sourced blend of love. Aren’t you lucky?
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CAPPELLO’S, GLUTEN FREE LASAGNA, RETAIL
Perhaps our favorite product yet, Cappello€™s gluten free grain free lasagna sheets are nothing short of fabulous. Low on the glycemic index, our lasagna is made primarily using almond flour and egg for a deeply rich flavor experience. No precooking is necessary; just layer, bake, and relish in the glory of fresh, gourmet lasagna. All products are freezable.
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DE CECCO, ANGEL HAIR NESTS, NO. 209
The origins of Angel Hair Nests, with their evocative name and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta spun into a nest shape. Even the name Angel Hair is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups. Angel Hair are a type of pasta which is ideal with broth into which it is broken. Angel Hair can also be used for pasta dishes served with white sauces, eggs, uncooked butter and cheese. Available in 8.8 oz pack.
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DE CECCO, BUCATINI
Bucatini are originally from Naples and are long strands of pasta with a round pierced section They are between 0.038 and 0.042 thick, with a 0.118 diameter.
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DE CECCO, CAPELLINI
Capellini are typical of the areas surrounding Genoa, Rome (Ciociaria) and Naples. This is thin rod shaped pasta; it is between 0.033 and 0.036 thick. In the Naples area they are also used for oven pies. he origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria. It is one of the thinnest types of long pasta wound into a nest shape. Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
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DE CECCO, CAVATAPPI
Cavatappi (corkscrews) belong to the family of dried, whimsical shaped pasta with their tubular, curled or corkscrew shape. The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it. Cavatappi are about 1.417 long and between 0.036 and 0.040 thick.
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DE CECCO, CONCHIGLIE RIGATE
Conchiglie Rigate (ridged shells), which originate from the Campania region, are now very popular all over Italy. They are named after their shell-like shape and are normally 1.535 long and between 0.045 and 5.511 thick. The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes because it can capture any kind of sauce.
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DE CECCO, CONCHIGLIETTE
Conchigliette Lisce, a smaller, smooth variation of the classic Conchiglie Rigate, are a whimsical shape and have always been considered a great pasta for any kind of sauce for all the family because children love it too thanks to its shape inspired by small, attractive seashells. They are 0.492 long and between 0.043 and 0.047 thick.
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DE CECCO, EGG GARGANELLI
Garganelli are short, ridged, pointed maccherone with the ends cut on a diagonal. This is done with a tool called a comb, similar to a loom, with two parallel pieces of wood joined by thin strips of reed. The typical ridges are traditionally obtained by passing the outer surface of the pasta over a loom made of reeds called a comb.
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DE CECCO, EGG LASAGNA
Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin “Lagana” (which in turn was derived from the Greek “laganon”: large, flat sheet of pasta cut into strips) and it began to be known as “Lasagna” probably after the year 1000 AD. The first traces of the widespread use of the term “Lasagna” can be found in the works of the most renowned 12th century Italian poets. “Granel di pepe vince / per virtù la lasagna”, (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, “chi de l’altrui farina fa lasagne / il su’ castello non ha ne muro ne fosso” (He who makes lasagna with another’s flour / his castle will have no walls or moat).
It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.
Delicious “white” versions are also quite commonplace with sauces made from mushrooms and vegetables.
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DE CECCO, EGG TONNARELLI
- De Cecco Egg Pasta is golden in color with a unique taste and texture from the addition of Fresh Cage Free Grade A Eggs.
- Wheat Selection: We select only the best ‘grano duro’ (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.
- Bronze Drawplates: We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.
- Low Temperature and Slow Drying: We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.
- Cage Free Eggs: We use cage free eggs and we knead them with the durum wheat semolina to ensure consistency when cooking the pasta and a good share of protein.
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DE CECCO, ELBOWS
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
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DE CECCO, ELBOWS LARGE
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
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DE CECCO, FARFALLE MEDIA
Farfalle Medie are a delicious, delicate variation of the larger Farfalle which are very popular and well-loved all over Italy. The name is derived from the typical bow tie shape. They are 1.614 long and between 0.052 and 0.054 thick.
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DE CECCO, FARFALLINE
Farfalline (little butterflies), originally from northern Italy, are rectangular with a scalloped edge, pinched together in the centre. The tiny, whimsical shape means they appeal to children in particular who associate them with the animal kingdom. Farfalline have a rectangular shape with an oval scalloped-border and a tight frill in the middle. They are 0.551 long, and between 0.036 and 0.038 thick.
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DE CECCO, FEDELINI
Fedelini originate from the areas surrounding Genoa, Rome (Ciociaria) and Naples. It is a long pasta type with a round section and is between 0.053 and 0.057 thick.
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DE CECCO, FETTUCINE
Fettuccine is a close relative of the Fettucce and originate from central and southern Italy. It has a long nest shape, with a flat or almost flat section. It is between 0.040 and 0.043 thick.
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DE CECCO, FETTUCINI NESTS, EGG
According to an old rule, egg based De Cecco pasta is made with fresh eggs, free from colouring agents, shelled, pasteurised, kept at 2-3 ºC and then kneaded in a special way in the thinnest pastry possible, just like home-made pasta. The quality of the wheat and flours is the same as usual. Fettuccine belong to the long rod flat-sectioned pasta cuts and are 0.279 wide and 0.021 thick. It is not easy to determine the origin of this cut, widely spread and known all over Italy, even if with different names. Most likely Fettucine come from Lazio in central Italy, where they are the pride of the regional cuisin.
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DE CECCO, FUSILLI
Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape at 1.614 long, between 0.053 and 0.058 thick, with a 0.393 diameter. Long ago, Fusilli were made with a traditional method, passed on from mother to daughter, by twisting with a swift and confident movement of the hands, a spaghetto around a knitting needle. This movement resembled the one of a spinning machine. The word fusillo, as a matter of fact, comes from fuso, spindle or rod typical of knitting.
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DE CECCO, FUSILLI, BUCATI
Fusilli Corti Bucati, originally from the Campania region, owe their distinctive spiral shape to the ancient tradition of rapidly twisting a strand of spaghetti around a knitting needle with a skilled hand.
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DE CECCO, GEMELLI
Gemelli belong to the short dry pasta family. The name derives from the Italian for twins. They are not twin tubes twisted around one another, as they may appear to be, but rather a single s-shaped strand twisted into a spiral.
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DE CECCO, GLUTEN FREE GNOCCHI
Finally, delicious potato gnocchi can be enjoyed by all! Soft and appetising, thanks to the 75% content of fresh potato purée, DE CECCO GLUTEN-FREE GNOCCHI are designed specifically for anyone who needs to follow a gluten-free diet. Excellent with tomato-based sauces, cheese sauces or a fish sauce, these gnocchi also go well with creative condiments, maintaining their shape and texture perfectly during cooking. Available in 500g packs.
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DE CECCO, GNOCCHI
Gnocchi are originally from Campania and were created from the imagination of the pasta-makers who, while remaining true to the tradition of semolina pasta, took their inspiration from the classic potato gnocchi. Gnocchi have a distinctive concave, ribbed shape and are excellent for capturing and bringing out the best in denser sauces, such as Bolognese sauce. Their shape is fashioned after an empty grooved cone. They are usually 1.259 long and between 0.045 and 0.051 thick.
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DE CECCO, LASAGNE
Lasagna is one of the oldest forms of pasta recorded. Lasagna larga doppia riccia is an exceptionally large lasagna type with a curled ribbon edge on both sides. It is 3.582′ wide, 0.040′ to 0.043′ thick on the flat side and between 0.044′ to 0.053′ on the ornamented side. It comes from southern Italy, specifically from Campania. It is characteristic of this type of pasta, as of all those having curled edges, a certain difference in consistency, when cooked, between the smooth and the curled part. The curled portion is also functional to retain a greater quantity of sauce. Like all curled edge pastas, the curled and the smooth part cook differently.
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DE CECCO, LINGUINI
Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta between 0.057 and 0.062 thick and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours.
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DE CECCO, LINGUINI PICCOLE (FINI)
Linguine piccole (small Linguine) are a tasty variety of the classic Linguine. Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours, only between 0.051 and 0.036 thick.
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DE CECCO, MEZZI RIGATONI 12/16 OZ
Mezzi Rigatoni comes from the Campania region in southern Italy. They belong to the very short straight ridged pasta cuts. They are 0.925′ long and between 0.045′ and 0.048′ thick, with a 0.629 diameter. They are ideal combined with meat and vegetable – based sauces. Best are liquid based sauces able to to cling to the pasta’s ridges.
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DE CECCO, MEZZI TUBETI
Mezzi Tubetti come from Campania in southern Italy. The shape is what gives this pasta its name because it resembles small tubes. They are 0.472 long, between 0.042 and 0.045 thick, with a 0.236 diameter. Tubetti Lisci (smooth tubes) are part of the very short, dry, straight cut, smooth pasta family and originate from southern Italy. Tubetti Lisci are recommended for preparing soups with beans or lentils, or vegetable broths.
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DE CECCO, NO. 34 WHOLE WHEAT FUSILLI PASTA
Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term “fusillo” comes from “fuso” (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 13.3 oz pack.
